This simple and flavourful pasta dish offers a nice twist on traditional pesto with locally sourced walnuts and Valbert cheese from the Saguenay-Lac-St-Jean region. Made with baby arugula, garlic and olive oil, this recipe can easily be whipped up for family and friends to enjoy.
Nutty Pesto Spaghettini with Valbert Cheese
1 PKG(340 G)
Catelli® Ancient Grains Spaghettini
1½ cups (375 g) walnuts
¾ cup (185 g) Valbert cheese
1 garlic clove
6 ½ tbsp (100 mL) olive oil
1 pack (approximately 450 g) baby arugula or amaranth leaves
Salt and pepper, to taste
1Cook pasta according to package directions. Set aside.
2In a food processor, grind walnuts at high speed with garlic and olive oil until attaining a homogenous consistency. Add grated Valbert cheese and season to taste. Set aside and cover with plastic wrap.
3In a non-stick pan, reheat pasta in a small amount of water. When hot, add walnut pesto until noodles are well coated.
4Add baby arugula or amaranth leaves and mix until cooked. Serve immediately.
Chef Martin Juneau
Chef-owner of the restaurant Pastaga & Natural Wines and named Best Canadian leader in 2011 during the "Gold Medal Plates" competition, Martin Juneau is known to the general public as a judge of the reality TV cooking show "Et que ça saute!", on V télé in 2011 and 2012. His inventive cuisine, eclectic and unpretentious, is one of the most creative in the province.